Fluffy Pumpkin Pancakes
Your favorite pancake mix (I like Aunt Jemima original) plus
> 1⁄2 teaspoon cinnamon
> 1⁄2 teaspoon ginger
> 1⁄2 teaspoon nutmeg
> 1⁄2 teaspoon salt
> 1 pinch clove
> 1 cup low-fat milk
> 1 egg
> 6 tablespoons canned pumpkin puree
>1/8 cup water
>Maple syrup and whipped cream, of course
Mix dry ingredients, milk, egg, and water well. While frying on medium-low heat, check fluffiness by inserting a toothpick into center of thickest part of pancake. When nothing sticks to the toothpick the batter is thoroughly cooked and fluffy.
Piling pancakes on top of each other and applying butter, syrup, and whipped cream to the top pancake only separates all the flavors and puts the sweet and savory on the outside. Don’t do that. Layer all that deliciousness. Apply butter and syrup to each pancake. Repeat and make a stack. Put whipped cream on top pancake then drizzle syrup over cream.